Candied Cherry Opera Fudge

By Joan_Z

White fudge with candied red cherries

Ingredients

• 2 cups sugar
• 1/2 cup milk
• 1/2 cup half & half or light cream
• 1 Tbsp. light-color corn syrup
• 1/2 tsp. salt
• 1 Tbsp. butter
• 1 tsp. vanilla
• 1/3 cup coarsely chopped candied red cherries
• Halved candied red cherries for garnish (optional)

Preparation

Step 1

Line a 5 3/4 x 3 x 2 loaf pan with foil, extending foil over edges of pan. Butter foil; set aside.

Butter sides of a heavy 2-quart saucepan. In the saucepan, combine sugar, milk, half & half, corn syrup and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Clip a candy thermometer to sides of pan.

Continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees (soft ball stage), about 20 minutes. Adjust heat as necessary to maintain a steady boil.

Remove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring, to 170 degrees (about 20 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon for 5 minutes. Add 1/3 cup cherries. Beat mixture vigorously for 1 minutes more. Pour into prepared pan spreading evenly. Let stand until firm. Use foil to life fudge from pan; remove foil. To serve, top with additional cherries. Cut fudge into thick slices. Makes 20 servings.